In an exchange today with a younger member of this community, she referred to herself as "an old soul". I was born an old soul, too. I actually enjoy reading antiquarian books, sentimentally collect vintage china and old photo albums, was a member of the Embroiderer's Guild for years, love the aesthetics of my grandmother's life and live with cats and a canary. I'm a poor excuse for a cook, but I grew up in the kitchen and love to bake.
I've been promising Bonnie Mieth
http://365project.org/moonshinegoober/365/2010-09-29 a recipe for the last several days. She strikes me as having her head & heart in a long-ago era, too, as seen in the delicacy and sensibilities of her photographic images. My original recipe came from an Australian friend, where pumpkin is a staple vegetable, more so than a seasonal decoration. I thought others here might enjoy this as well.
Pumpkin Scones
2 C (260g) all purpose flour
1/3 C (75g) light or dark brown sugar
1/2 t ground ginger
1/2 t ground cinnamon
1 t baking powder
1/2 t baking soda
1/4 t salt
1/2 C cold (unsalted) butter
1/3 - 1/2 C (80-120 ml) buttermilk
1/2 C (120 ml) fresh or canned "pure" pumpkin
1 t pure vanilla extract
Preheat oven to 400 F (200 C) and place rack in the middle of oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives (I'd use the Cuisenart with the pastry blade). The mixture should look like course crumbs.
In a separate bowl, mix together the buttermilk, pumpkin puree and vanilla and then add this mixture to the flour mixture. Mix just until the dough comes together; DO NOT over mix.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat into a circle about 7 inches (18 cm) round and about 1 1/2 inches (4 cm) thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet.
Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.
Makes 8 scones.
**Today's photo is for the "365" bunny members I follow, Kathleen's Sytse, Amy's Ringo and Rosie's Kristofferson**
I thought I had posted a photo I took that features her, but I just checked and I didn't.
(and you're right! I should have put the orchid on my hotdog plate!)
Thank you Louise for the pumpkin scone recipe - must try it!
Also thank you for all the lovely comments about my greenfinch. A book would be in fact a very neat idea. I think I will be doing this with my 365 project anyway, but to give her (or him, we're still not sure) an entire book, that would be truly lovely indeed!
O btw, I just wanted to clarify, on my photo, I didn't mean that MOST of my day's are bad. Oh no quite the contrary, Most of my day's are awesome and happy full of sunshine and carefree-ness (which I'm enjoying immensity cause I'm only fifteen so I still get a couple more years of being absolutely crazy, carefree, and immature! :), but ya know it's just the days that are bad that kinda stick out more.
Those pumpkin scones sound devine!
I *faved* this not only for the recipe but the storybook vintage vibe it so lovingly portrays. simply gorgeous, Louise!!
thanks a million times again, your sweetness makes my day!! :)
The recipe sounds delicious. I've been wanting to make some kind of pumpkin bread-ish product, so I think I will use your recepe.
I have to mark this one as a fav!
Thank you for showing us your antique quilt and thank you for the tasty recipe.